Edible Gifts

How do I make it?

1. Line two baking trays with baking paper and set aside.
2. In an electric mixer beat egg white until soft peaks form. Slowly add caster sugar, beating well in between each addition. When all caster sugar is incorporated, add food colouring, and continue beating for a further 2 minutes on high speed.
3. In a separate bowl combine sifted icing sugar and almond meal. Gently fold the egg whites into this mixture,
4. Transfer mixture to a piping bag and pipe 30 circles onto the baking paper. Set trays aside for at least 20 minutes before cooking.
5. Preheat oven to 145C.
6. Cook macarons for 15 minutes. Remove from oven and set aside to cool completely.
7. Meanwhile make the filling by adding the chocolate to a bowl. Heat the cream in a small saucepan over medium heat, taking care not to let it boil.
8. Pour hot cream over the chocolate and let stand for 1 minute before stirring until the chocolate melts. Set aside at room temperature, then when it has cooled, add to a piping bag. Pipe ganache onto half the macarons, then top each with another macaron.
9. To decorate the macarons, mix black gel food colouring into some of the marzipan by dropping the colour onto the marzipan and then kneading it into the marzipan. Do the same with yellow gel colouring. Keep some marzipan uncoloured for the buttons.
10. Roll marzipan out to a thickness of approx. 1 millimetre.
11. Use a knife to cut the black belt strips, white buttons, and yellow buckles from the marzipan. Arrange these on the macarons to form the buttons and belt.
12. Store macarons in the fridge.